Every region has their own distinctive cuisine and unique culinary influences. In France, food is more than just nourishment, its a lifestyle, a social fashion, family tradition and a cultural definition. Meals are generally enjoyed for a few hours, taking time to savor the flavors and commune with friends and family.
If you have a curious palate, traveling—and eating—your way around France is like heaven. I’d like to share some of the highlights of French cuisine, region by region.
Northwest France
With an abundance of farms and shores, the Northwest regions of France yield apples, soft cheeses and seafood. The rolling hills and apple orchards of Normandy are well-known for producing cider and Calvados, an apple brandy. The rich pastures of the region give way to amazing soft cheeses such as Camembert, as well as rich butters and creams like Crème Fraiche.
From Brittany to Normandy, the gorgeous shores are known for spectacular seafood, specifically mussels and oysters. Dining out, you will find the freshest seafood, most often caught that same day. For the sweet-tooth, the crepes found in and around Brittany are quite possibly the world’s most delicious, and are not to be missed. Filled with sweet fruits, jams and chocolate, you will want to finish each meal with one.
Regional Must-Try Speciality: Moules à la normande is a culinary delight, highlighting the best ingredients of the region; mussels cooked in an apple and cream sauce.
Northeast and Eastern France
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It is no surprise that the cuisine of the Northeast and Eastern regions is heavily influenced by German cuisine. Heartier meals and ingredients such as potatoes, cabbage, cold meats (charcuterie) and pork are plentiful. Cooking methods like picking and preserving are popular as well. Well-regarded jams and pickled cabbage (sauerkraut) hail from the area.
This region of France is well-regarded as the birthplace of champagne and also produces many wine grapes, mainly white wines. Of course the wines are a perfect complement to the dishes in the area.
Regional Must-Try Specialty: Quiche Lorraine. Quiches are not too prevalent in the US anymore, therefore tasting this light and delightful dish from where it originated, is a real satisfying treat.
Burgundy/Central-East France
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The spectacular countryside of the Burgundy region is world-renowned for high-quality beef and wine. Refinement and sophistication are the best words to describe the foods and wines of the region. Visiting this area, you must not pass up Bouef Bourguignon or Coq au Vin. The slow cooked specialities bring out the rich flavors of the meats and wines. Also hailing from this region is Dijon mustard, which accompanies most meals.
Burgundy grapes and wines range from rich, full-bodied Pinot Noir to smooth Chardonnay. While in one of the world’s richest wine regions, you must take time to learn about and taste the wines at the quaint local vineyards.
Regional Must-Try Specialty: Escargot. This is quite possibly the best place in the world to eat snails, as they are prepared with a delicate perfection.
Southeast France
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The Southeastern regions of France, like Provence, reflect many ingredients and cooking styles that you see familiar in Italian cooking. This region is rich in olive oil, fresh herbs, garlic, tomatoes, olives and not to mention fine seafood. Aperitif platters, beautiful breads and vegetable rich dishes are found everywhere. Mediterranean and Italian influences with a French twist. The coastal regions, such as the Cote d’Azure are plentiful with seafoods, mussels and clams.
Regional Must-Try Specialty: Bouillabaisse. This fish soup is prepared with only the freshest ingredients and a large variety of seafood. Simple, flavorful and fresh, it will melt in your mouth and leave you totally satisfied.
Southern and South Central France
The more central inland regions, like Auvergne, are known for Cantal and Blue d’Auvergne cheese and are eaten alone or with great breads. The Southern shore regions are heavily influenced by Spanish traditional ingredients. The most “spicy” region of France enjoys peppers, spicy sausages, and tomatoes. You will also find the most fresh fruits and vegetables in this area due to the favorable growing conditions. One of the most famous dishes in this region is Cassoulet, a slow-cooked bean stew, spiced with peppers and sausages.
Regional Must-Try Specialty: Piperade. Simple yet shockingly tasteful dish of peppers, onion, tomato and eggs.
Southwest France
Southwest France is the home to the richest regions, as far as culinary ingredients and delicacies go. Where rich flavors fill and delight your palate, and fine dining is a normal daily experience. Regional favorites are duck, foie gras, pruneaux d'agen (world’s greatest prunes), oysters, mushrooms, and black truffles. If you are curious, you can join on a truffle hunting expedition, to witness the unique gathering and rarity of truffles.
Southwest France is also home to the Bordeaux, the world’s largest fine wine region, plentiful with Cabernet Sauvignon and Merlot varieties. Wine is not only for enjoying here, it’s an indispensable ingredient in cooking.
Regional Must-Try Specialty: Confit de canard. A classically prepared duck by salt-curing then poaching it in its own fat for a rich flavor beyond compare.
What is the best thing you have ever eaten or hope to eat while visiting France?
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